NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



No-Churn Almond and Raspberry Swirl Ice Cream image

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract and don't want to go to the store.

Provided by Sarah Jampel

Categories     Bon Appétit     Dessert     Frozen Dessert     Ice Cream     Milk/Cream     Raspberry     Almond     Fruit     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kid-Friendly     Summer

Yield Makes about 2 quarts

Number Of Ingredients 6

3 cups (600 g) fresh raspberries
2 Tbsp. sugar
1 tsp. kosher salt, divided
1 (14-oz.) can sweetened condensed milk
1 tsp. almond extract
2 cups heavy cream

Steps:

  • Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
  • Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
  • Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
  • Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
  • Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
  • To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
  • Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

daniyal khalid
[email protected]

Overall, this almond and raspberry swirl ice cream is amazing!


Ricky Lyle
[email protected]

This ice cream is a must-try for any ice cream lover!


Imran Lakhan
[email protected]

I can't wait to make this ice cream again!


Jahanar Begum
[email protected]

This ice cream is a great way to cool down on a hot summer day.


Shad Qadr
[email protected]

I love that this ice cream is so easy to make.


OMOJOYJOYNigeria JOY
[email protected]

This ice cream is the perfect balance of sweet and tart.


Valentina Kamado Uzumaki
[email protected]

I'm so glad I found this recipe!


Barrack
[email protected]

This is the best no-churn ice cream recipe I've ever tried.


Md Asadul Bisness
[email protected]

I made this ice cream for a party and it was a hit!


QueEn AriSh
[email protected]

This ice cream is a great way to use up leftover almond milk.


Reginald Mbomi
[email protected]

I followed the recipe exactly and it turned out perfect.


mona jarral
[email protected]

This ice cream is so creamy and smooth!


Kitty Nonez
[email protected]

I love the combination of almond and raspberry in this ice cream.


Tee Khema
[email protected]

This no-churn almond and raspberry swirl ice cream is the perfect summer treat! It's easy to make, and the results are delicious.